Cut leaves from bok choy stalks, keeping leaves and stalks separate.,Slice leaves thin and cut stalks diagonally into 1/2-inch-thick slices.,In a large heavy saucepan heat 1 teaspoon of each oil together over moderately high heat until hot but not smoking and stir-fry bok choy stalks, carrot, and gingerroot 1 minute.,Add Scotch, broth, and sugar and simmer, covered, 5 minutes.,______,Season broth with salt and pepper and keep warm, uncovered.,Pat fish dry and rub cornstarch and curry powder into skin of each fish fillet.,Halve each fish fillet on the diagonal.,In a 9-inch non-stick skillet heat remaining 2 teaspoons oil together over moderately high heat until hot but not smoking and saute fish, skin sides down and pressing flat occasionally with a metal spatula, until golden, about 2 minutes.,Turn fish and saute until just cooked through, about 2 minutes more.,Divide broth between 2 bowls and top with fish, skin sides up.,Garnish each serving with coriander sprigs.